- 600g boneless lamb steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 cucumber
- 200ml low fat natural yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 4 plain naan bread
Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.
To cook indoors
Heat a griddle pan until very hot, then lay the lamb in the pan and press hard with a fish slice or spatula. Cook for 10 minutes, turning once. Heat the naan in the pan for 30-60 seconds on each side.